These garlic rolls are the perfect homemade dinner rolls. They are soft rolls full of garlic and herbs. It is topped with a garlic butter.
These garlic rolls are amazing! Every family dinner that I make these delicious rolls they are the very first thing to be eaten. And who can blame them? Nothing is better than fluffy dinner rolls. I used to make garlic bread rolls by putting garlic her butter on some hawaiian rolls, but I cannot go back after making these home baked rolls.
Why This Recipe Works
- Fluffy- These are such fluffy soft rolls and just melt in your mouth.
- Garlic butter- The homemade garlic butter is the perfect way to top a roll!
- Easy recipe- I make this recipe as easy to follow as possible with basic ingredients. I want everyone to make these rolls one of their main dishes.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Active dry yeast- Active instant yeast is best, but you can use fast rise yeast.
- Milk- Use any type of milk.
- Water- For the warm water and milk use an instant-read thermometer to get the temperature right.
- Egg wash- This helps to give the rolls a shiny top.
Step By Step Instructions- Rolls
Here is how to make and bake these garlic rolls. Use a stand mixer with a dough hook attachment or knead by hand.
STEP 1: Prep. Start by putting the yeast in the warm water in a small bowl to let it activate. While that sits for 10 minutes melt the butter so it can cool too.
Warm the milk right before the yeast is done.
STEP 2: Dry ingredients. In the bowl of a stand mixer or a large bowl, sift the all purpose flour and mix the sugar, salt, minced garlic, garlic powder, parsley, chives, and grated parmesan cheese.
STEP 3: Wet ingredients. Combine warm milk, yeast mixture, and melted butter into the flour mixture. Mix it until a dough forms using your dough hook or your hands.
STEP 4: Knead. Turn your mixer to medium speed to knead for 5 minutes. If mixing by hand knead on a lightly floured surface until the dough is soft.
STEP 5: First rise. Heat your oven to 200°F and turn it off. Place the dough inside a greased bowl. Cover it with a clean kitchen towel and place it in the oven with the door cracked open for 1 hour of rise time.
STEP 6: Dough balls. Use your kitchen scale to divide the dough into 12 equal pieces. Pull the sides of the roll to the bottom of the piece of dough until it has a smooth surface. Roll the dough ball on the counter to shape dough until you have a smooth ball.
STEP 7: Second Rise. Place the rolls in a 9X13 baking pan with nonstick spray. Cover them with a kitchen towel and let rise for 20 minutes.
Then brush a light layer of egg over the rolls.
STEP 8: Bake. Bake the rolls at 375°F for 20-25 minutes until the tops are golden brown.
Step By Step Instructions- Garlic Butter and Serving
When you are ready to serve your rolls, make the garlic butter.
Mix the melted butter, minced garlic, italian seasoning, and parsley together.
Then, brush a generous helping of garlic herb butter over the top of the rolls.
If the rolls are no longer hot and fresh from the oven heat them up in the microwave. About 15-20 seconds will get them warm and ready again.
Expert Baking Tips
These garlic rolls can be made using a stand mixer with dough hook or by hand. Either way they get kneaded for a full 5 minutes to activate the gluten for best results.
The dough should be slightly tacky, but not a sticky dough.
To get evenly sized rolls, use a kitchen scale. Weigh the dough in grams and divide by 12. For me, the dough rolls needed to be 94-95 grams.
Making The Rolls Ahead Of Time
There are 2 options to make this dough ahead of time.
- Let your dough do the 1st rise in the fridge. Cover and chill overnight. Roll into small rolls, and let rise for 1-2 hours until room temperature. Then, bake.
- Go ahead and bake these rolls. Cover and chill. Allow the rolls to come to room temperature, cover with foil, and bake for 5 minutes or until warm.
I don't recommend freezing the dough. Follow the make ahead instructions above.
I suggested the herbs and seasonings that I like best, but if you add some of your favorite herbs it will only change the flavor, and they will bake the same.
Yeast needs to be the right temperature to make bread dough rise. Make sure your water was around 110°F with a thermometer. Also make sure that you have fresh yeast. Expired yeast won't rise.
Storing and Freezing
Store these garlic rolls in an airtight container in the fridge. Store up to 5 days.
These rolls can be frozen after they are baked and kept in an airtight container up to 30 days. Thaw for 1 hour before eating. These rolls are best warm.
Other Homemade Bread Recipes To Try
- 2 ¼ teaspoon Active dry yeast or 1 packet
- ½ cup Water warmed to 110°F
- 1 cup Milk warmed to 110°F
- 4 tablespoon Unsalted butter melted and cooled
- 4 cups All-purpose flour
- 3 tablespoon White granulated sugar
- ½ tablespoon Salt
- 5 Garlic cloves minced
- 2 teaspoon Garlic powder
- 1 tablespoon Dried parsley
- 1 tablespoon Dried chives or italian seasoning
- ½ cup Shredded parmesan cheese
- 1 Large egg beaten for egg wash
- 3 tablespoon Unsalted butter melted
- 1 Garlic clove minced
- ½ teaspoon Italian seasoning
- ½ teaspoon Dried parsley
- In a small bowl, combine warm water and yeast. Let it sit for 10 minutes. Heat the milk right before the yeast is done. Melt the butter while the yeast is sitting so it can cool.2 ¼ teaspoon Active dry yeast, ½ cup Water, 4 tablespoon Unsalted butter, 1 cup Milk
- In a mixing bowl, mix the flour, sugar, salt, minced garlic, garlic powder, parsley, chives, and parmesan cheese.4 cups All-purpose flour, 3 tablespoon White granulated sugar, ½ tablespoon Salt, 5 Garlic cloves, 2 teaspoon Garlic powder, 1 tablespoon Dried parsley, 1 tablespoon Dried chives, ½ cup Shredded parmesan cheese
- Add the yeast/water, warm milk, and melted butter. Use a dough hook ( or your hands) to mix until a dough forms.
- On medium speed, mix on medium for 5 minutes to knead the dough. For by hand instructions, knead the dough on a lightly floured surface for 5 minutes until the dough is soft.
- Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour.
- Once it is done rising, weigh the door on a kitchen scale and divide it into 12 rolls.
- Pinch the sides of the roll, and pinch it to the bottom of the roll. Then, roll the dough by placing it on the counter, cup your hand over the dough ball and roll until smooth.
- Spray a 9X13 inch pan with baking nonstick spray. Place the 12 rolls in the pan. Cover with a kitchen towel and rise for 20 minutes. Use a pastry brush to brush the egg over the rolls. Use just enough until coated and discard the egg.1 Large egg
- Preheat the oven to 375°F. Bake for 20-25 minutes until the rolls are golden brown on top.
- Mix the melted butter, minced garlic, Italian seasoning, and parsley. Use a pastry brush to brush a generous amount of butter over the tops of the rolls.3 tablespoon Unsalted butter, 1 Garlic clove, ½ teaspoon Italian seasoning, ½ teaspoon Dried parsley